Braised Pork Kimchi Jjim Recipe - 등뼈 김치찜
Braised pork kimchi jjim is a popular Korean dish that’s made by braising or slow-cooking pork and well-fermented kimchi, with aromatic seasoning ingredients such as onion, garlic, dried chili peppers, minced garlic, gochugaru, and soup soy sauce. The result is tender, fall-off-the-bone pork swimming in a very flavorful savory-tangy stew!
Ingredients
Pork Broth
- 2 1/2 lbs pork neck bones
- 2 tbsp mirin substitute with cooking wine
- 1 medium onion roughly chopped
- 1 whole head garlic about 14-15 garlic cloves
- 4 dried chili peppers optional
- 10 whole black peppercorns about 1/4 tsp
- 12 cups water
Kimchi Jjigae
- 2-3 po-gi kimchi (whole leaf kimchi) substitute with 2 to 3 cups of cut kimchi
- 6 garlic cloves minced
- 2 tbsp gochugaru adjust to taste
- 1 tbsp soup soy sauce adjust to taste
- 1/2 block firm tofu sliced
- 2 scallions chopped
Instructions
- Begin submerging the pork neck bones in cold water and soaking for 1 hour. After 1 hour, drain the pork.
- Fill a large heavy-bottomed pot with water then add the pork bones to the pot. The pork bones should be completely submerged. Add mirin then bring to a boil for 10 minutes.
- Drain the pork bones and rinse each bone, making sure to wash away the gunk in between the crevices.
- To a clean pot, add the parboiled pork bones, roughly chopped onions, garlic cloves, dried chili peppers, whole black peppercorns, water, and salt. Cover and simmer on medium-low heat for 45 minutes.
- Add the kimchi to the pot along with gochugaru, minced garlic, and soup soy sauce. Cover and simmer for another 45 minutes.
- Add sliced tofu and scallions. Simmer for 3 to 5 minutes.
- Using a scissor, cut the kimchi into bite sized pieces. Serve and enjoy!